FBD

Creole Mustard And Roasted Poblano Dipping Sauce

A creamy aioli-style dipping sauce blending Creole mustard, roasted poblano, garlic, and lemon, finished with olive oil — great with fried appetizers.

Creole Mustard And Roasted Poblano Dipping Sauce prepared as a finished dish
Total
25 hr
Yield
6 servings
Difficulty
Easy
Cuisine
Cajun
Protein
Vegetarian

Ingredients

Original recipe
Shopping list for 6

Instructions

  1. 1

    Put egg, garlic, lemon juice, parsley, green onions, Creole mustard, and poblano in a food processor. Puree 15 seconds.

  2. 2

    With processor running, pour oil through feed tube in a steady stream.

  3. 3

    Add cayenne and salt. Pulse once or twice to blend.

  4. 4

    Cover and refrigerate for 1 hour before using. Best within 24 hours. Makes about 1 1/3 cups.

Tags

emerilcondimentaiolidipping-saucepoblanocreole-mustardcajun

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